This easy homemade chimichurri sauce is super simple to make and goes perfectly with grilled steak.
What I love about this sauce is how versatile it is—you can use fresh or dried herbs, and the red pepper flakes give it just a hint of heat that takes the flavor to the next level.
WHAT YOU'LL NEED TO MAKE THIS RECIPE
- Fresh Parsley — the star of the recipe, try to use fresh if you can
- Garlic Paste — you can use fresh garlic if you like, I just love the convenience of the paste
- Dried Oregano — again, definitely use fresh if you can get it, but my local grocery store didn't have it
- Red Pepper Flakes — just a touch of heat to enhance the flavor profile
- Red Wine Vinegar — has a nice tangy acidity to counter-balance the richness of the olive oil
- Extra-Virgin Olive Oil — A high-quality oil that ties everything together with a silky texture
HOW TO MAKE CHIMICHURRI SAUCE
1. Combine Herbs & Garlic
Add the finely chopped parsley, garlic paste, and dried oregano to the bowl—mix well to combine.
2. Add the Seasonings
Add the red pepper flakes, sea salt, and freshly ground black pepper, and mix.
3. Incorporate the Liquids
Pour in the red wine vinegar and olive oil, and mix well.
4. Rest & Serve
Let the chimichurri rest for 30 minutes for the flavors to meld together. Then, serve with your favorite steak and enjoy.
PAIRING SUGGESTIONS
Serve this chimichurri with grilled filet mignon, smoked ribeye, or a smoked tomahawk.
Homemade Chimichurri Sauce
A vibrant and herbaceous sauce perfect for grilled meats and vegetables, made with fresh parsley, garlic, olive oil, and a touch of red wine vinegar.
Ingredients
- 1 cup fresh parsley finely chopped
- 1 tsp garlic paste
- 1 tbsp dried oregano
- 1 tsp red pepper flakes
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Combine parsley, garlic paste, and dried oregano in a medium bowl.
- Add red pepper flakes, sea salt, and black pepper. Mix gently.
- Pour in red wine vinegar and olive oil, stirring until well-combined.
- Let the chimichurri rest for 30 minutes at room temperature before serving.
Nutrition
Calories: 249kcalCarbohydrates: 2gProtein: 1gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 599mgPotassium: 105mgFiber: 1gSugar: 0.2gVitamin A: 1413IUVitamin C: 20mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!
